Cape Grim Beef - Cooking Times

 

Cooking Times

Well Done Steak

  1. Cook on one side until moisture is pooling on top surface
  2. Turn and cook on second side until moisture is pooling on top
  3. Reduce heat slightly and continue to cook until steak feels 'very firm' when pressed with cooking utensil

 

Medium Steak

  1. Cook on one side until moisture is pooling on top surface
  2. Turn only once
  3. Cook on second side until moisture is visible
  4. Cook until steak feels 'springy' when pressed with cooking utensil

 

Rare Steak

  1. Cook for a few minutes on either side (depending on thickness)
  2. Turn only once
  3. Cook until steak feels 'very soft' when pressed with cooking utensil

 

Oven Cooked Cape Grim Beef

What you will need:

Blue Triangle Extra Virgin Olive Oil
Blue Triangle Sea Salt
Blue Triangle Masterfoods Mild Moroccan Seasoning (optional)
Blue Triangle 1 Rectangle Cake Rack
Blue Triangle 1 Oven Tray (that will allow the cake rack to fit)

Method

  1. For these cooking times, the steaks have been cut to 1 1/2 inches - 2 inches thick. When ordering your steak, ask the butcher to cut your steaks to this thickness.
  2. Bring all steak to room temperature before cooking, approximately 20 to 25 minutes.
  3. Pre-heat your oven to 150°c.
  4. Drizzle Extra Virgin Olive Oil into a frying pan and heat up until hot.
  5. Place steak in fry-pan for 2 minutes and then turn for a further 2 minutes. Using a pair of tongs, lift steak and sear all edges of the steak.
  6. Place cake rack into the oven tray and then place your steaks onto the cake rack. Drizzle steaks with Extra Virgin Olive Oil, Sea Salt and then season to your liking. We always tend to use Masterfoods Mild Moroccan Seasoning. It just adds that little touch of spice to your tastebuds.
  7. Place oven tray into the oven for 45 minutes, (uncovered).
  8. Remove oven tray from oven and leave in a warm area for a further 5 minutes while you serve up the rest of your meal. Always remember to allow your steak to rest after cooking.

 

Tips

 To vary the way you like your steaks between, Rare, Medium & Well Cooked, all you need to do is adjust your cooking times in the frying pan.

 Cooking for 45 minutes does sound like a long time but slow cooking like this helps the meat to relax, making it even more tender.

 Cooking cold steak straight from the fridge will tend to burn when cooking in the frying pan or BBQ.

 All cooking times will vary on the thickness of your steaks.

For great beef recipes, visit the Cape Grim Beef recipes pages.

 

 
Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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Knowing that the beef is selected from only Angus and Hereford cattle in the north-western corner of Tasmania you can be assured it is fed on some of the most lush green pastures in the country.
Brent Farrell, Brents Restaurant

Restaurants & Retailers

Burger Project, World Square 644 George St, Sydney

Burger Project, World Square
644 George St, Sydney

Mumu Grill, 70 Alexander St Crows Nest NSW

Mumu Grill, 70 Alexander St  Crows Nest NSW

Jing An Shangri La, Shanghai China

Jing An Shangri La, Shanghai China

Rockpool, Crown Casino, 8 Whiteman St Southbank VIC

Rockpool, Crown Casino, 8 Whiteman St  Southbank VIC

Lakehouse Daylesford

Lakehouse Daylesford

Our Farmers

Paul Saward

Paul Saward

Michael Kay

Michael Kay

Jackie Marshall

Jackie Marshall

Alison Napier & Son

Allison Napier

Andrew Kay

Andrew Kay
From the lush pastures of tasmania comes the finest quality hand-selected beef. Wholesome grass-fed beef, tender and rich in flavour